First prepare the cakes: whip the egg with the sugar until a light and frothy mixture is obtained, then add the oil and orange juice first, then also the mix of prosecco and Aperol.

Begin to mix, finally incorporate also sifted flour and yeast, grated orange peel and a pinch of salt.

Pour the mixture into the muffin cups by filling them 2/3 and cook for about 20 minutes at 180 ° C: once cooked, take them out of the oven and let them cool well.

In the meantime, prepare the frosting: whip the very cold cream in the fridge.
Separately, whip the Philadelphia with icing sugar, then add the 2 compounds, also adding Aperol and orange coloring, then keep in the fridge.

When the cakes are completely cold, recover the frosting from the fridge and proceed with the decoration, using a sac-à-poche with the star spout.

The spritz cupcakes are ready: complete with an orange slice and a small straw and serve.

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